Joel Eugene

• Enhanced dining experience by creating innovative and visually appealing menu items.
• Streamlined kitchen operations for increased efficiency and improved food quality.
• Mentored junior chefs and provided constructive feedback for professional growth.
• Organized special events and catering services, showcasing culinary expertise to wider audience.
• Developed and implemented staff training programs to elevate culinary skills and knowledge.

Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.

• Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
• Created visually appealing plate presentations, enhancing overall dining experience for patron
• Maximized profitability by effectively managing food costs through portion control and minimizing waste.

• Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
• Trained kitchen workers on culinary techniques.
• Improved performance of team members resulting in high-quality meals produced daily.
• Oversaw hiring, training and development of kitchen employees.
• Monitored quality, presentation and quantities of plated food across line.

• Trained and coached banquet staff to maintain groups' reputation for impeccable service.
• Executed set menus for banquets with cuisine from diverse regions.
• Designed custom private function and banquet packages for business dinners, sales presentations, club meetings and weddings.
• Design menus.

• Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
• Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
• Created tasty dishes using popular recipes, delighting patrons and generating return business.
• Developed recipes and menus to meet consumer demand and align with culinary trends.
• Prepared schedules and work assignments.

• Oversee banquet and restaurant quality of food
• Maintained facility compliance with health codes, sanitation requirements and license regulations while streamlining productivity initiatives to comply with restaurant protocols.
• Managed an efficient, friendly and effective crew of 12.

• Consistently kept clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.
• Mixed, weighed and proofed ingredients in accordance with bakery recipes.
• Prepared variety of local and seasonal specialties.

• Collaborated closely with Food and Beverage Director to conduct staff meetings and resolve service, product and personnel issues.
• Followed proper food handling methods and maintained correct temperature of all food products.
• Implemented and supported company initiatives and programs.

• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters. Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Supported kitchen staff training and development, leading to increased productivity and efficiency.

Maintained knowledge of current menu items, garnishes, ingredients and preparation methods.

• Promptly served all food courses and alcoholic beverages to guests.
  
• Assisted guests with making menu choices in informative and helpful fashion.
  

• Train workers in food preparation and in service sanitation, and safety procedures.
• Supervise and participate in kitchen and dining are cleaning activities.
• Specify food portions and courses, production and time sequences, and workstation and equipment arrangement
• Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
• Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.

• Season and cook food according to recipes or personal judgment and experience.
• Portion, arrange, and garnish food, and serve food to waiters or patrons.
• Carve and trim meats such as beef, veal, ham, pork and lamb for hot or cold service, or for sandwiches.
  

• Followed proper food handling methods and maintained correct temperature of all Garde manger station.
• Demonstrated self-reliance by meeting and exceeding workflow needs.